title: Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
abstract: Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used.
authors.affiliation: School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA, Australia. ellena.king@adelaide.edu.au
authors.forename: Ellena S
authors.initials: ES
authors.lastname: King
authors.forename: Jan H
authors.initials: JH
authors.lastname: Swiegers
authors.forename: Brooke
authors.initials: B
authors.lastname: Travis
authors.forename: I Leigh
authors.initials: IL
authors.lastname: Francis
authors.forename: Susan E P
authors.initials: SE
authors.lastname: Bastian
authors.forename: Isak S
authors.initials: IS
authors.lastname: Pretorius
mesh_terms: D005260:Female; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D012677:Sensation; D013438:Sulfhydryl Compounds / Q000032:analysis; D014835:Volatilization; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D013438:Sulfhydryl Compounds